Recipes

Olive Garden’s Gnocchi With Spicy Tomato and Wine Sauce

Nicole


I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.

I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.

Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless! 

Ingredients:
  • 1 lb gnocchi  (potato dumplings)
  • 2 tablespoons extra virgin olive oil
  • 6 fresh garlic cloves
  • 1/2 teaspoon chili flakes
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 (14 1/2 ounce) cans tomatoes
  • 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil (to taste)
  • salt, to taste
  • freshly crushed black pepper, to taste

Directions:

Sauce Preparation:.
  1. Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
  2. To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
  3. Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
  4. Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Gnocchi Preparation:

  1. Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
  2. Remove pasta from boiling water and lightly mix with sauce.
  3. Top with Mozzarella cheese if desired. 

Original Recipe Source

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Recipes

Funfetti Cake Batter Rice Krispie Treats

Nicole



I found this recipe onSix Sister Stuff and I must say they are DEVINE! I was looking for something new to make that would be easy to make and something great to put into school lunches. These are so good! Addicting!
If you have never had the pleasure of having these before I highly recommend diving in!


Ingredients:
  • 3 Tbsp. butter
  • 1 (10 oz.) bag of mini-marshmallows
  • 1/3 cup yellow cake mix
  • 6 cups crispy rice cereal
  • 1 (1.75 oz.) container of sprinkles

Directions:
  1. Melt butter in a large saucepan over low heat and add marshmallows. 
  2. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. 
  3. Stir in cereal so it is completely coated with marshmallow mixture. 
  4. Sprinkle in half of the sprinkles and mix. 
  5. Press into a baking dish (any size will do) and top with remaining sprinkles. 
  6. Let sit for about 30 minutes before cutting if you can handle it! It’s hard I promise!!

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Recipes

Mushroom Stroganoff

Nicole


I found this recipe on Skinny Taste. I was looking for something easy and quick. I was also looking for a recipe that would be hardy, but would be something that everyone would love.

This recipe fit the bill for everything I was looking for. Oh my! It’s so good!! The flavor is incredible and it’s super simple. I love easy recipes that make a great presentation and this is one fits the build.

I did make a lot of adaptions to the recipe and I wouldn’t change a thing because it turned out perfect!

Ingredients:
  • 1 tablespoon margarine
  • 1/2 of a medium onion chopped
  • 2 tbsp. all-purpose flour
  • 2 cups beef broth
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. tomato paste
  • 2 cans of mushroom stems and pieces (8 ounce each drained)
  • 1/4 tsp. thyme
  • Salt and pepper to taste
  • 2 tbsp. white wine
  • 1/4 cup reduced-fat sour cream
  • 10 oz. uncooked noodles
  • 1 tbsp. minced fresh flat-leaf parsley for garnish

Directions:

  1. Cook noodles in a pot of salted water about 6 minutes  so that they are just undercooked.
  2. Heat a large nonstick skillet over medium-high heat. Melt margarine over medium heat and add onions to the pan. Cook until onions are golden brown.
  3. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  4. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired and cook until noodles are cooked through and tender.

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Recipes

Super Simple Roasted Cauliflower

Nicole



I was in a hurry the other night and needed to add a vegetable to our dinner.  I was drawing a blank as to what to make. I had a head of cauliflower that had seen better days and needed to be used. I decided to roast it. I didn’t want to take the time to find a recipe so I came up with something quick and simple. 

This couldn’t be easier and turned out fantastic. When I can get my husband to eat cauliflower that isn’t covered in cheese and he tells me that he absolutely loved it well you know you have a winner on your hands.

Ingredients:
  • 1 head of cauliflower (washed and trimmed)
  • 1 tbsp. olive oil
  • salt and pepper
Directions:
  1. Pre-heat oven to 350 degrees
  2. Wash and trim cauliflower and cut into larger than bit size pieces because the cauliflower will shrink up.
  3. Place on a baking sheet and toss cauliflower in olive and salt and pepper to taste
  4. Bake for 30 minutes or until cauliflower is brown and tender.

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Recipes

Mall Style Pretzel Dogs

Nicole


I loved the concept of this recipe but in all honest it really wasn’t something I cared for in the end. I was hoping for a more true pretzel flavor but that’s not what these taste like to me. I thought they just tasted like a hot dog with a breadstick around it LOL!! The rest of my family on the other hand loved these “hog dogs from heaven” as my husband called them.

If you are looking for something fun to include your children in this recipe would certainly be a way to go. It’s hands on for children of just about any age, and what child doesn’t love a good hot dog? They certainly make a nice presentation that’s for sure!! It is the weekend after all so why not whip up a batch and make even the kid at heart happy?

Ingredients:
  • 1 can (12ct) refrigerated bread stick dough (Pillsbury)
  • 1 (8ct) package hot dogs (I used Nathan’s)
  • 3 TBS baking soda
  • Water
  • Sea Salt
Directions:
  1. Preheat oven to 400. 
  2. Spray a baking sheet with nonstick spray. 
  3. Bring a large pot of water to boil. Once boiling, add hot dogs and boil for 3 minutes. 
  4. While cooking open and separate bread sticks. (You will have 4 extra- just twist and place on baking sheet to make bread sticks.) 
  5. Once hot dogs are cooked, allow to cool enough to handle. 
  6. Carefully ladle out 1 cup of boiling water into a bowl big enough to fit hot dogs. Add baking soda and stir until dissolved.  
  7. Wrap each hot dog with one bread stick, twisting it around. Leave a 1 inch space at each end. When hot dogs are wrapped, carefully dip each into water mixture being sure to cover. 
  8. Place on baking sheet and sprinkle with sea salt. Bake for 10 minutes, checking after 5. 
  9. Bake until browned on top, but watch carefully because can easily burn. Serve with spicy ketchup on side.

Original Recipe Source

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